Lemon Angel Food Cake

For the cake:

Preheat oven to 350 F.

Into a large bowl add egg whites, lemon extract, cream of tartar, vanilla extract, salt and lemon zest. Using a stand mixer or electric mixer with a whisk attachment, stir on medium high speed until stiff peaks form, about 4-5 minutes.

Reduce speed and gradually add in sugar until just combined. Gradually sprinkle in cake flour and fold it into the batter by hand. Don’t over mix.

Pour batter into 9- or 10-inch tube pan and bake for 35-40 minutes or until top is golden brown and springs back when touched.

Then remove it from the oven and allow it to cool completely before glazing.

For the lemon glaze:

Put confectioners’ sugar into a small bowl. Add a little lemon juice and stir until glazing consistency is reached. Stir in lemon zest and drizzle over cooled angel food cake.